Summer Corn Tomato Avocado Salad (Printable View)

A fresh summer salad with sweet corn, tomatoes, avocado, and lime vinaigrette, full of bright flavors.

# Ingredient List:

→ Vegetables

01 - 2 cups fresh corn kernels, about 3 ears or thawed frozen corn
02 - 1 cup cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice, about 1 lime
08 - 1/2 teaspoon honey or agave syrup
09 - 1/2 teaspoon Dijon mustard
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# How to Make:

01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes, then drain and cool. If using frozen corn, thaw and drain well.
02 - In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 15 minutes for enhanced flavor.

# Expert Tips:

01 -
  • It tastes like summer in a bowl, the kind of meal that feels indulgent but somehow still light enough to eat on a hot day.
  • Everything comes together in under twenty minutes, which means you can have dinner ready before the sun gets too intense.
  • The colors alone will make you want to photograph it, and honestly, that's reason enough to make it for friends.
02 -
  • Don't dress this salad too far in advance or the acid in the lime juice will start turning your avocado brown—the tomatoes will also release their juice and make everything soggy, which defeats the whole purpose.
  • Frozen corn actually works better than you'd expect because it thaws evenly and doesn't have that tough outer layer of fresh corn kernels, so don't feel bad about using it.
03 -
  • Toast your lime before cutting it in half and juicing it—the warmth makes the juice flow more freely and you'll get more juice from the same fruit, which is the kind of small hack that feels like magic the first time it works.
  • Make extra dressing and keep it in the fridge for the rest of the week because it's brilliant on grilled vegetables, roasted chicken, or even drizzled over fish.
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